Vegan Fried Fish

Fillets

• 2 cans banana blossom, drained, rinsed, and squeezed dry
• 1 can hearts of palm, drained and shredded
• 6–8 rice paper sheets

Squeezing the banana blossom genuinely dry is the difference between a fillet that holds and one that steams itself apart in the oil.

Marinade

• 1 cup unsweetened oat milk
• 2 tablespoons yellow mustard
• Juice of 1/2 lemon
• 1 teaspoon Old Bay
• 1 teaspoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1 nori sheet, crumbled (or 1 teaspoon nori flakes)

The nori is what reads as 'fish' here — do not skip it.

Dry breading

• 1 cup fine yellow cornmeal
• 3/4 cup oat flour
• 1/4 cup cornstarch
• 2 tablespoons nutritional yeast
• 2 teaspoons Old Bay
• 1 teaspoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Method

1. Whisk all the marinade ingredients together.
2. Toss the banana blossom and hearts of palm in the marinade and let them sit 30 minutes.
3. Soften one rice paper sheet in warm water for 5–10 seconds — no longer, or it turns to glue. Fill it with the mixture and wrap it into a fillet shape. Repeat with the rest.
4. Chill the wrapped fillets 20–30 minutes so they firm up and hold their shape in the oil.
5. Combine all the dry breading ingredients in a wide bowl.
6. Dip each fillet back into the marinade, coat well in the breading, dip a second time, and coat again. That double pass is what builds the thick crust.
7. Rest the breaded fillets 5–10 minutes before frying so the coating hydrates and clings.
8. Fry in 350°F oil for 4–5 minutes per side, until deeply golden and crisp. Drain on a wire rack.